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Homemade Hazeret INGREDIENTS 2 c around 525g beets c horseradish root c 60 ml apple cider vinegar white is fine as well 2 tsp salt c 45g white sugar 1 tsp olive oil DIRECTIONS 1 Peel beets and horseradish and put in food processor 2 Pulse until you reach a fine but slightly chunky texture without a food processor I recommend grating and then dicing up the grated mixture together 3 Add all ingredients and mix well 4 Taste to make sure you have the right amount of sweetness hotness to your liking 5 Let rest in refrigerator for at least 24 hours can be garnished with parsley Colors of Freedom Salad INGREDIENTS 3 carrots shredded 4 Granny Smith apples 2 c red grapes 1 c Walnuts peanuts can also be used for legume eaters or yearround Israel Forever Foundation 3 Tbsp lemon juice 1 tsp salt 1 tsp sumac 1 Tbsp olive oil 2 Tbsp silan date syrup or honey DIRECTIONS 1 Chop apples into small bite sizes and cut grapes in half 2 Roughly chop nuts and add with fruit and the shredded carrot 3 Mix in spices and refrigerate for at least 30 minutes israelforever org

Cooking Israel for Passover Pesach Egg Rolls INGREDIENTS 10 matzot wet and wrapped in a moist towel 1 Tbsp canola oil for stir fry vegetables 1 onion sliced 2 zucchini julienne 1 red pepper cut into thin strips 1 yellow pepper cut into thin strips 2 carrots julienne or grated 2 cloves garlic finely chopped 1 Tbsp ginger cut into fine strips 1 c bean sprouts c parsley roughly chopped 2 Tbsp soy sauce or kitniyotfree substitute optional 3 eggs tsp salt tsp black pepper c canola oil for frying DIRECTIONS 1 On a mediumhigh flame saut onion until lightly translucent 2 Add garlic and ginger and saut for 3 minutes 3 Add rest of vegetables and stir fry until just lightly softened 4 Add soy sauce parsley salt pepper and let cool can be refrigerated 5 Heat oil for frying the egg rolls 6 Working with one piece of matzoh at a time cut into half and add 1 spoonful of vegetables lengthwise do not overstuff or they won t stay together 7 Gently roll up dip in egg and place in the hot oil 8 Repeat until all matzot are filled and fried Quinoa Tabbouleh INGREDIENTS 1 c quinoa 2 c vegetable broth 2 c Italian parsley 2 tomatoes chopped 1 pepper chopped 1 cucumber chopped 2 green onions chopped 1 small red onion chopped Israel Forever Foundation 1 clove garlic minced juice of 1 2 lemon depending on your preference 2 Tbsp extra virgin olive oil salt and pepper to taste 1 tsp cumin optional DIRECTIONS 1 Bring the vegetable broth to a boil Once boiling pour in the cup of quinoa and simmer for 20 minutes on stovetop 2 While quinoa is simmering chop all of the vegetables 3 After 20 minutes of simmering drain the quinoa and combine it with the vegetables in a large bowl 4 Pour the lemon juice olive oil and seasoning over the quinoa and vegetables and mix well israelforever org

Cooking Israel for Passover Passover Lasagna INGREDIENTS 1 packet of matzah 1 eggplant cut in thin slices and soaked in milk for a few minutes 1 can crushed tomatoes 1 onion cut into pieces 1 c of grated cheese add more or less depending on how cheesy you like it Milk Salt pepper to taste Vegetables to add to the tomato sauce optional 1 pepper optional 1 c sliced mushrooms optional DIRECTIONS 1 Soak the matzah pieces in milk Matzah should be soft but make sure NOT to over soak 2 To make the tomato sauce gently fry onion pieces in a pan 3 Add the cut vegetables if using them and the can of crushed tomato You can also add half a can of warm water to the mixture 4 Let simmer for about 20 minutes 5 In a baking dish make the lasagna by layering the tomato mixture eggplant and matzah in that order If desired you can also add a layer of cheese after each matzah layer 6 Continue layering tomato eggplant and matzah and cheese until you fill the dish 7 Sprinkle cheese all over the top 8 Bake in the oven at 175 C 350 F for about 40 minutes Elana s Matzoh Meat Burekas INGREDIENTS 12 matzot wet and wrapped in a moist towel 1 lb or kilo ground beef 2 onions finely chopped 2 tbsp tomato paste red pepper finely diced 1 stalk celery finely diced 1 Tbsp paprika sweet or spicy as preferred 1 Tbsp cumin 2 Tbsp cilantro chopped 2 tsp salt tsp black pepper to taste 3 eggs c canola oil for frying Israel Forever Foundation DIRECTIONS 1 Wet matzot and leave to rest wrapped in moist towel 2 Fry up onions in 1 Tbsp of oil 3 Add ground beef and brown 4 Add red pepper tomato paste spices and cover 5 Cook on medium heat for 20 minutes for meat to absorb all flavors 6 In a small bowl mix eggs with a pinch of salt 7 Preheat oil for frying 8 Working with one matzoh at a time cut into halves 9 Add 1 spoonful of meat filling and fold over pinching edges together You can also fold over the edges they won t stick completely until placed in oil and can easily be rolled if it is easier for you 10 Dip into egg mixture and drop into hot oil 11 When browned turn over and brown other side 12 Lay to rest on paper towel to absorb excess oil israelforever org

Cooking Israel for Passover Crunchy Nougat Matzah Fingers INGREDIENTS 4 matzot Nut spread such as almond butter c hazelnuts finely ground 2 eggs beaten with 1 Tbsp water 14 c powdered sugar 1 c potato starch Matzah crumbs or matzah meal c milk 2 c oil for frying DIRECTIONS 1 Spread nut butter across matzah 2 Sprinkle with ground nuts 3 Close with second matzah 4 Moisten both matzot with milk using a wet paper towel or your hands to make it easier to slice evenly 5 Gently cut into long strips 6 Repeat with additional matzot 7 Dip each piece into potato starch then into the egg then into the matzoh crumbs meal 8 STOVETOP Fry for just a minute or two on each side then rest onto paper towel to absorb excess oil OVEN Spray drizzle oil on both sides on baking tray Bake at 350 C 175 C for 10 15 minutes or until golden brown 9 Serve with chocolate ganache or caramel Orange Coconut Chocolate Cake INGREDIENTS CAKE 5 eggs separated at room temperature c sugar 2 tsp vanilla extract c vegetable or canola oil c orange juice 1 c almond flour 2 Tbsp coconut flour c ground dessicated coconut c bittersweet chocolate grated 1 tsp orange zest 1 tsp lemon zest TOPPING optional 1 c water 2 Tbsp rum 2 Tbsp brown sugar 1 tsp vanilla 1 tsp cinnamon Israel Forever Foundation DIRECTIONS CAKE 1 Add the almond and coconut flours cocoa and lemon and orange zests to a large bowl and mix well 2 Whip egg whites until you have good stiff peaks adding the sugar gradually 3 Add the yolks one at a time to the whipped whites and continue to whip until light and frothy 4 Add the orange juice and the oil and whip again on a very low speed 5 Add the dry ingredients and fold in gently 6 Pour into an oiled cake pan of choice and bake at 170 C 350 F not on turbo convection for 45 minutes 7 Allow to cool completely TOPPING optional 1 Boil all of the ingredients together 2 Poke holes with a toothpick throughout the top of the dry cake 3 Brush or spoon over the glaze mixture and let is soak or drizzle on top of each slice before serving israelforever org Adapted from an original recipe by Chef Oren Yerushalmi